Tomato Ravioli

Chef Boyardee has nothing on this fresh-from-the-garden ravioli.  And with 5-ingredients it’s not much more difficult than opening a can.  Recipe serves 4.

What you’ll need:

  • 1 pound cherry tomatoes
  • 2 shallots, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces cheese ravioli (found in refrigerated section)
  • 2 tablespoons fresh basil

What you’ll do:

  • Preheat the oven to 425.
  • Halve half of the tomatoes.
  • Arrange all the tomatoes (halved and whole) and the shallot wedges on a baking pan coated with cooking spray.
  • Drizzle with 1 tablespoon olive oil and toss.
  • Bake for 35 minutes.
  • Remove pan from oven and add 2 tablespoons olive oil, balsamic vinegar, salt and pepper.  Bake for 10 more minutes.
  • Cook the ravioli according to the directions found on the package.  Drain.
  • Add the ravioli to the tomatoes; toss.
  • Garnish with chopped basil before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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